Flomery-Caudle
From The closet of Sir Kenelm Digby Knight opened, 1910
A pleasant and wholesome caudle.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 139. The excerpt below is the record exactly as published.
FLOMERY-CAUDLE When Flomery is made and cold, you may make a pleasant and wholesome caudleof it, by taking some lumps and spoonfuls of it, and boil it with Ale and White wine, then sweeten it to your taste with Sugar
Cook this with the app: pantry check, scaling, and the assistant.